Crispy Pork Cutlets with Cauliflower Rice

Juicy, delicious Crispy Pork Cutlets with Cauliflower Rice has all the flavor we love without all the carbs and calories! 30 minutes and all in one skillet! Chicken cutlets will work just as well.

I have totally fallen in love with Cauliflower Rice! I can say that because I am a food drama queen. Food just gets to me ya know? I like my carbs but alas, my mid section has become a bit of ‘an issue’. Cauli rice to the rescue!

This stuff is like vodka. A neutral spirit that can become anything you want it to be! A blank canvas ready to be infused with flavor. The first time I played around with this, I ended up with this delicious Cauliflower Rice with Mushroom and Feta. Over 300K repins on Pinterest…say what? You guys knew more about this fabulous veggie concoction than I did! Now add some crispy pork cutlets and you have a dish your whole family will love!

How to make this Crispy Pork Cutlet and Cauliflower Rice Skillet dish in 30 Minutes and in one pan!

Mix panko crumbs and parm with a few spices and coat your pork (or chicken) cutlets.

Give them a quick sear. The parmesan and panko crumb combo brown up super nicely. Careful not to overcook. Just a quick 3 minutes on each side should do it. If using 1 inch chops, just increase the cook time by a couple minutes until the internal temp reaches 165 degrees.

Look at that crispy crust! Yum, yum and yum!

Once your pork is perfectly crisp and cooked, remove and set aside. Saute up some onions and garlic in the same skillet, add your cauliflower rice and you are almost done!

Now add your seared cutlets back to the pan to heat up, and serve!

Some tips to make Crispy Pork Cutlets with Cauliflower Rice:

I bought my cauliflower rice, fresh, in the produce section. But you can easily make your own by rough chopping a head of cauliflower and pulsing in a food processor until crumbly.

You can use fresh or frozen cauliflower rice. No need to thaw the frozen cauliflower, it will just need some additional cook time.

When searing the pork cutlets I used one tablespoon each of olive oil and butter. I have not had good luck with non stick spray for this dish. You simply can not achieve the perfect crispy crust. At least I couldn’t ….

Add ins are endless! Mushrooms, peas, corn, beans, leeks, green onions, red peppers. Use whatever you have in the pantry!

Chicken cutlets would be wonderful! Simply replace them for the pork and follow the same directions.

We have a plethora of fast, fresh and quick dinners and you can see all of them HERE!